Shoutao Steamed Buns
Overview
To welcome the Spring Festival, Huaer has also launched its own Spring Festival pastry series. One is Lotus Date Cake, and tonight I made the delightful Shoupao Steamed Bun to share with everyone to celebrate the festival!
Tags
Ingredients
Steps
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grams of flour, preferably high-gluten flour.
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Dissolve the dry yeast in warm boiling water, pour it into the flour, knead it into a smooth dough, cover it with a damp cloth, and let it rise in a warm place until it doubles in size.
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When the fermented dough turns into a honeycomb shape, it is ready to ferment.
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Add flour to the dough and knead for a while. This dough is softer and has a higher humidity, so you need to add more flour.
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After kneading the dough, cut it open. If there are no air bubbles inside and the dough is firm, it means it is ready.
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Divide the dough into equal portions, about 90-100 grams each. Then add flour to each dough and continue kneading it into a smooth dough, and then roll it into a round shape.
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Use the handle of a spoon to stamp out the shape of the peach, then rub it into shape. Use a small amount of dough and add matcha powder or food coloring to make the shape of leaves.
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After it is done, use a small brush to dip some red yeast rice powder and brush it on the dough. Then let it rise for about 10 minutes. Don't let it rise for too long, otherwise the texture will not be clear. It is best to fix the shape before putting it in the steamer. Steam over high heat for 15 minutes, simmer for 5 minutes and serve.
